Honey-Kissed Berry Yogurt Cake
Summary
| Yield | |
|---|---|
| Source | Submitted by Kristen Brownlow |
| Prep time | 1 1⁄2 hours |
| Recipes | Desserts Baked Goods Localvore |
Description
This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition!
Ingredients
| 1 1⁄3 | Cup | flour, whole wheat pastry (plus 1 T. reserved, local!) |
| 1 | Cup | cornmeal (local!) |
| 2 | Teaspoon | baking soda |
| 2 | Teaspoon | baking powder |
| 1 | Teaspoon | salt |
| 1 | Cup | butter, unsalted (room temperature, local!) |
| 3⁄4 | Cup | honey (local!) |
| 3 | eggs (local!) | |
| 1 | Teaspoon | vanilla extract |
| 3⁄4 | Cup | yogurt, whole milk (local!) |
| 3 | Cup | raspberries (or blueberries, frozen or slightly thawed, local!) |
| 1 | Cup | pecans (chopped, plus 18-20 whole nuts) |
Instructions
Preheat oven to 350°. Whisk flour, cornmeal, baking soda, baking powder, and salt in a small bowl. Cream butter and honey until smooth. Add the eggs, one at a time, and the vanilla. On low speed, add the flour mix and the yogurt, alternating them in three batches.
Toss raspberries (or blueberries) with one tablespoon reserved flour. Fold raspberries and chopped pecans into batter until just combined.
Pour batter into 18-20 lined muffin tin or 9x9 cake pan.
For muffins, bake 20 minutes, then add whole pecan on each and return to oven to bake an additional 6-12 minutes.
For cake bake 65-80 minutes. Test either with a toothpick, keeping in mind that berries may throw off your estimation of doneness.
Let cool 15 minutes and enjoy the whole grain summery goodness, knowing the ingredients, like the cake, were made with local love.
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